Cédric De Taeye

Effect of high voltage electrical discharges, heating and ethanol concentration on the extraction of total polyphenols and lignans from flaxseed cake

Nadia Boussetta, Mohammad Turk, Cédric De Taeye et al. · Industrial Crops and Products · 2013 · 87 citations

Food Chemistry, Polyphenolics, Ethanol Concentration +6

Degradation of (−)-Epicatechin and Procyanidin B2 in Aqueous and Lipidic Model Systems. First Evidence of “Chemical” Flavan-3-ol Oligomers in Processed Cocoa

Cédric De Taeye, Marie-Lucie Kankolongo Cibaka, Vesna Jerkovic et al. · Journal of Agricultural and Food Chemistry · 2014 · 52 citations

Bioorganic Chemistry, Food Analysis, Polyphenolics +16

Influence of acetic and lactic acids on cocoa flavan-3-ol degradation through fermentation-like incubations

Victor Jos Eyamo Evina, Cédric De Taeye, Nicolas Niemenak et al. · DIAL (Catholic University of Leuven) · 2016 · 49 citations

Procyanidin A2 and Its Degradation Products in Raw, Fermented, and Roasted Cocoa

Cédric De Taeye, Gilles Caullet, Victor Jos Eyamo Evina et al. · Journal of Agricultural and Food Chemistry · 2017 · 38 citations

Fate of Anthocyanins through Cocoa Fermentation. Emergence of New Polyphenolic Dimers

Cédric De Taeye, Victor Jos Eyamo Evina, Gilles Caullet et al. · Journal of Agricultural and Food Chemistry · 2016 · 28 citations

Food Chemistry, Polyphenolics, Biosynthesis +13